Fort Recipe: Taos Indian-Style Trout

This authentic recipe for minted trout was given to Sam’l P. Arnold, founder of The Fort Restaurant, by his friend Mary Schlosser, a Taos Indian who ran Carl’s Trading Post in Taos, New Mexico for many years. At first, Sam’l was a bit skeptical about the flavor combination, but ultimately loved the delicious herbal taste the bacon and mint leaves provided once combined.

Follow the recipe below to try this unique dish at home:

1 (12- to 16-oz.) boneless, butterflied trout with head and tail attached

6 sprigs fresh mint

Salt

2 tbsp. olive oil

Freshly ground black pepper

2 strips bacon

Fresh lemon slices

Rinse the trout and pat dry with a paper towel.

Combine the mint sprigs with the salt and olive oil and mash well. Fill the cavity of the trout with the mint mixture and sprinkle with pepper. Then, using a toothpick, pin one end of a bacon strip near the tail of the fish and wind it around the fish toward the head. Secure it there with another toothpick. Repeat the process with the second strip of bacon, starting on the other side of the fish. The trout may now be covered and refrigerated for several hours until ready to broil.

Preheat the oven to broil for about 20 minutes. Place the fish on a broiling pan and broil five inches from the heat for five to seven minutes on each side, until the bacon is well crisped and the fish flakes. Remove and discard the toothpicks. Serve the trout with lemon slices and enjoy!